A classic salad that will delight the palate with texture and flavour.
Thai Beef Salad
Servings
3
Heat Level
Prep Time
10 mins
Cook Time
10 mins
Ingredients
- 1 tbsp Blue Dragon Thai Red Curry Paste
- 2 cm piece of fresh ginger, peeled and finely chopped
- 2 garlic cloves, crushed
- 2 bird’s eye chillies, finely sliced
- 2 limes, juiced
- 1 tbsp Blue Dragon Fish Sauce
- 1 tbsp sugar
- 3 bundles Blue Dragon Rice Noodles
- 1 fillet steak
- 250g cherry tomatoes
- 4 spring onions, sliced
- 1/2 cucumber strips
- 1 bunch mint leaves, stems removed
- 1 bunch cilantro, chopped
Instructions
- To make the dressing pound the ginger, garlic and chillies until a smooth paste. Then add the lime juice, fish sauce and sugar and mix until combined.
- Meanwhile soak the noodles in hot water until cooked, but still firm in texture. Run under cold water and drain thoroughly.
- Rub the steak all over with the Blue Dragon Premium Thai Red Curry Paste. Cook it medium rare – seal the steak in a very hot frying pan for approx 2 mins on all sides. Place in an ovenproof tin and cook at 200’C for 6-8 mins. Allow to rest.
- Assemble the tomatoes, finely sliced cucumber, noodles, chopped coriander and chopped mint in a salad bowl. Add the dressing. Finely slice the steak and arrange in the bowl. Toss the salad to ensure it is well coated with the dressing.
Recipe calls for
Notes
Always soak your rice noodles before stir-frying or adding to a salad. They retain their texture better if they are soaked rather than boiled/cooked. They can need several hours of soaking time depending on the size of the noodle.
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